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Why not just lift a big ben from your sky rocket and pop down to the local curry house?
Cooking with Jonny69: CURRY!!!
- Thread starter Jonny69
- Start date
Big ben? 
Caporegime
Cooked this tonight albeit tweaked a little. Had it with beef (rump), and added a few extras into the paste as well as a squeeze of lemon juice to the final dish 
Wonderful, thanks for the recipie Jonny
Wonderful, thanks for the recipie Jonny
Soldato
Sounds like indecent exposure to me!
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great thread for a cooking noob like me mate!! thanks
Soldato
You are a hero !
will you marry me? In California?
will you marry me? In California?
Soldato
What a silly question - of course you can't!
Sorry, that is agaisnt the law.
Soldato
Nice one.
So once the base is made, you can fry off say, chicken, onions etc, add this to the base with some coconut milk and make a Korma esque curry ?
What would you suggest for a mild curry I can make for the family, as my mother won't eat anything too hot (she thinks my Fajitas are an inferno :/ )
So once the base is made, you can fry off say, chicken, onions etc, add this to the base with some coconut milk and make a Korma esque curry ?
What would you suggest for a mild curry I can make for the family, as my mother won't eat anything too hot (she thinks my Fajitas are an inferno :/ )
Soldato
You sir are a legend, I now fancy chicken curry, But have to wait 24 hours for my chicken to defrost 
But tomorrow night, I'll be following you recipe and no doubt eating a nice dinner after a long days work
But tomorrow night, I'll be following you recipe and no doubt eating a nice dinner after a long days work
i'm giving that a blast this weekend ! mmmmmmmmmmmmmmm curry *drooools*
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just a small question about this !
Which part is better to keep and freeze in case you have too much? i was thinking about the blended mix ? but i'm not too sure? Or is it better to keep the base that is cooked but without the spices and meat?
Which part is better to keep and freeze in case you have too much? i was thinking about the blended mix ? but i'm not too sure? Or is it better to keep the base that is cooked but without the spices and meat?
Soldato
Yum curry I just had to get in here and now its made me hungry. I might just do a curry tonight now.
I just had to get in here and now its made me hungry. I might just do a curry tonight now.
My recipe (realistically takes just over an hour):
Dry fry 1.5 tsp of Cumin Seeds. Remove from pan / wok / thing.
Crush the cumin seeds and add, 1.5 tsp of ground coriander, 1.5 tsp turmeric, 1/3-1/2 tsp Cardamom, 1/3 tsp of cinnamon, 1/2 tsp of ground ginger, 2 tsp of curry powerder, and mix in a mug.
Pour some oil into your wok / pan and fry 1 tsp of mustard seed untill they start popping. Add a chopped onion and your spice mix then reduce the heat so the onion cooks slowly. You need to stir to ensure the onion is covered with the intimidating amount of spices. To stop burning, add water as required.
One the onion looks cooked, add any veg you desire and cook that in the pan, covering it with the spices. I use mushrooms, summer greens and broccoli myself. Once that looks cooked, whack in a can of chopped tomatos and a splash of water, stir and allow to simmer down to the sauce thickness you desire.
Then simply add this to rice and there you go!
Its quite a long winded affair but worth the pay off. Whats cool is it allows for a lot of experimentation. You can add chillis, add meat, whatever. But once you get the hang of it, its easy peasy
Dry fry 1.5 tsp of Cumin Seeds. Remove from pan / wok / thing.
Crush the cumin seeds and add, 1.5 tsp of ground coriander, 1.5 tsp turmeric, 1/3-1/2 tsp Cardamom, 1/3 tsp of cinnamon, 1/2 tsp of ground ginger, 2 tsp of curry powerder, and mix in a mug.
Pour some oil into your wok / pan and fry 1 tsp of mustard seed untill they start popping. Add a chopped onion and your spice mix then reduce the heat so the onion cooks slowly. You need to stir to ensure the onion is covered with the intimidating amount of spices. To stop burning, add water as required.
One the onion looks cooked, add any veg you desire and cook that in the pan, covering it with the spices. I use mushrooms, summer greens and broccoli myself. Once that looks cooked, whack in a can of chopped tomatos and a splash of water, stir and allow to simmer down to the sauce thickness you desire.
Then simply add this to rice and there you go!
Its quite a long winded affair but worth the pay off. Whats cool is it allows for a lot of experimentation. You can add chillis, add meat, whatever. But once you get the hang of it, its easy peasy
I dont really like King Prawns, but even that would tempt me!
looks damn tasty, i in the mood for curry now. Was helping my grandad with some electrical work today and every day the smell of curry wafts over at around 1.
Makes my taste buds tingle :<
looks damn tasty, i in the mood for curry now. Was helping my grandad with some electrical work today and every day the smell of curry wafts over at around 1.
Makes my taste buds tingle :<
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Looks excellent, I love homemade curry. It shames me when I see people cooking with those awful stir in sauces, they just don't taste the same at all. Though admittedly I rarely make my own curry paste as I usually end up with too much.
Haha.
Haha.
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I've been making this with some customization (more tomatoes mainly ) for my GF and parents. Really good !
) for my GF and parents. Really good !
Soldato
This is one of the many reasons I love OcUK forums - another fantastic thread, thanks Jonny
Soldato
nice work, ive stopped using curry paste now i just get those packets from the asian section in morrisons 36p a bag
so after frying the onions i throw in some madras powder , garam massala powder , paprika powder , those dried red chillis (£1 a bag but last ages) also salt (an indian lady told me this is needed) make a paste with these oh and a plain yogut. (used farm shop mince tonight )
may be the wrong way but tastes damn good
so after frying the onions i throw in some madras powder , garam massala powder , paprika powder , those dried red chillis (£1 a bag but last ages) also salt (an indian lady told me this is needed) make a paste with these oh and a plain yogut. (used farm shop mince tonight )
may be the wrong way but tastes damn good